Beef Stroganoff

I am no expert when it comes to beef stroganoff. I haven't had this meal in years....at least 16 years or so. I guess that is because I haven't eaten red meat for almost that long. Recently, steak has been sounding so good. I decided to make this dish because it was really good when my mom made it all those years ago. This particular version included portobello mushrooms rather than the usual button mushrooms. Also, I remember my mom adding either katsup or tomato paste to the sour cream...I can't remember which, I just know that one of those tomato products was an ingredient and it added to the richness of the creamy sauce. This recipe also included thyme which added somewhat of an earthy flavor. My husband was a huge fan of this dish and ate it three nights in a row! I could only eat it one night, not because it wasn't good, but because I couldn't eat the red meat more than one night. But I enjoyed it very much the night I ate it! I served this dish with a green salad, roasted broccoli and a piece of garlic toast.

Beef Stroganoff

2 tsp. plus one Tbsp. canola oil

1 pound flank steak, trimmed

1 clove garlic, grated

4 large portobello mushrooms, sliced thinly

1 large onion, sliced

3/4 tsp. dried thyme

1/2 tsp. salt 1/2 tsp. fresh craked black pepper

3 Tbsp. all-purpose flour

1 14oz. can reduced sodium beef broth

1 Tbsp. red wine vinegar

1/2 cupsour cream

4 Tbsp. chopped fresh parsley or chives, chopped

Heat 2 tsp. oil in a large skillet over high heat until shimmering but not smoking. Add grated garlic and steak and cook until browned on both sides, 3 to 4 minutes per side. Transfer to a cutting board and let rest for 5 minutes. cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4 inch thick slices. Heat remaining 1 Tbsp. oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8-12 minutes. Sprinkle the flour over the veggies and stir to coat. stir in broth and vinegar and bring to a boil, stirring often. Reduce heat to a simmer and continue cooking until the mixture is thickened, about three minutes. Stir in sour cream, chives or parsley, sliced steak and any juices that have accumulated. Bring to a simmer and cook stirring until heated through, 1 or 2 minutes more.